BREAKING SECRET!! Rolled fondant, anyone?

Breaking secret!!!
This recipe is used by most of my chef friends. Give it a try..

5 tsp gelatine powder
1/4 cup water
1 tblsp glycerine
1/2 cup liquid glucose
1kg icing sugar (PRAI brand only)

1- Soak the gelatine in the water until dissolve.
2- Use double-boil and put the gelatine mixture over it. Stir continuously until the gelatine melted.
3- Add the glycerine and liquid glucose and mix evenly. Do not overcook the mixture.
4- Sieve the icing sugar and make a hole in the middle.
5- Pour the gelatine mixture and start to knead with hook blade. Slow first and then medium speed.
6-Once well blended, remove the dough to the work table and start the manual kneading until the texture is soft.

*Tip 1: If you want the dough gets hardened quickly, abandon the glycerine (which I always did..time constraint la). Glycerine helps to moist the dough so it will take longer time to dry.
*Tip 2: If you have to keep the dough stay overnight, make sure you use air-tight container. If the dough is dry and not workable, just microwave it. You will just love the softness but careful, it's hot.

All the best!

It's the same recipe with the one I had in the cake bible; the diff is the author add some solid white shortening. Does it make any differences?

one more thing, have anyone tried chocolate rolled fondant before?
I had the recipe but want to compare with you 'gurus' in here ...I plan to make a wedding cake for my niece.

chocolate in fondant? yes, I have tried it. But i only use it with MMF. Tastes great. And more appealing that regular plain white fondant. At least with the chocolate ones, people will eat the fondant.

errr sorry for asking..what is MMF yah?

MMF stands for Marshmellow Fondant. uses plain marshmellow, water and icing sugar to make rolled fondant. Alot more tastier than the regular ones. Great for covering whole cakes.

Hi Gina,

Can i ask for the measurement please? For marshmellow fondant.
Thanks.

oooo marshmellow fondant...
thanks KC...
anyway, do you want to try the chocolate rolled fondant? I can put down the recipe here for you to try...

beldandy wrote:It's the same recipe with the one I had in the cake bible; the diff is the author add some solid white shortening. Does it make any differences?

Of course there is a different..anyway it is depend on individual whether to prefer the without or with the shortening. For me, I prefer without shortening because always impatient to wait for the fondant to dry. Some chefs call this dough 'pastillage'.

For info, marshmellow is also made from the 'mother dough" of plain fondant..the different is the portion of ingredients. Anyaway I prefer plastic chocolate, if for better taste but too sweet.

Chef Siti,
i was wondering when homemade fondant turned sticky and wet on its surface AFTER you've made into design NOT during the rolling process, it's the Recipe Problem or weather problem. I had this terrible experience when i did it during night time. It was for wedding and i've to redo and redo till 5am!! Any way to prevend this?? I'll difinitely give your recipe a try, Thank you!!

chefsiti wrote:

beldandy wrote:It's the same recipe with the one I had in the cake bible; the diff is the author add some solid white shortening. Does it make any differences?

Of course there is a different..anyway it is depend on individual whether to prefer the without or with the shortening. For me, I prefer without shortening because always impatient to wait for the fondant to dry. Some chefs call this dough 'pastillage'.

For info, marshmellow is also made from the 'mother dough" of plain fondant..the different is the portion of ingredients. Anyaway I prefer plastic chocolate, if for better taste but too sweet.

i see..so the shortening is for moistening.
ok thanks chef siti..I already note that in my recipe.

Say, which bake with yen outlet is the "best"? Which one has the most stuff and most decorating items?

Poooochong!

Where is the BWY in Puchong?

Near Bandar Puteri. Opposite the highway of Giant. Go inside, its somewhere in hthe middle after the mamaks. Can't miss it, its a corner shop

Is it big? Does it have a lot of stuff?